Penn Appétit

I absolutely love this time of year because it means I can spend hours in the kitchen baking and filling the air with warm, cinnamon-y smell...

Dear Penn Appetit Blog Readers, We at the Penn Appetit Blog would like to thank you all for your readership and great comments.  Everyone...

As academics in a Food & Culture class, everyone (including our professor) took the food for the last day of class seriously. We each ma...

I have to say, I am fairly new to wine drinking, so attempting a wine review may be a little over ambitious, but I am going to give it a sho...

I've talked a lot about the worms in my basement and thought you might be interested in seeing them in action. Here are some pictures to...

10:09 So here we are, the Top Chef Season 6 finale. It's been a long season for sure, with some breaks between weeks and that weird re...

Tapioca: most of us have consumed it at one point or another without thinking twice about its origin. I remember eating tapioca pudding as...

Of all the multi-layer cakes and multi-course meals I've made over the years of my culinary obsession, I am most proud of my granola. No...

Photo by Maggie Edkins

My friend and I went to Sang Kee’s opening at the Sheraton last week. Reservations were limited, but if you were fortunate enough to get in,...